INGREDIENTS
2 Tbsps
olive oil
1 1/2 cups
carrots
1 1/2 cups
yellow onion
1 cup
celery
2 cups
green beans
2 cups
zucchini
4 cloves
garlic
43 1/2 ozs
vegetable broth
29 ozs
canned diced tomatoes
1 tsp
basil
1/2 tsp
dried thyme
1 serving
salt and pepper
9 ozs
refrigerated cheese tortellini
3 cups
spinach
1 serving
parmesan cheese